1. Open the back of the prawns and go to the shrimp line.
2. Add water, light soy sauce, salt to the curry, melt and mix well.
3. Heat oil in a pan, add green onion and ginger until fragrant, add prawns and stir fry.
4. Stir-fry until it turns red, then pour in the curry sauce.
5. Mix well and burn on high heat.
6. When the soup becomes less and sticky, add edamame diced and stir fry to collect the juice.
Tips:For the prawns, open the back to remove the shrimp thread, so that it is easier to taste.
The last soup is better with rice.
